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page 189
13. ARTICHOKES WITH OLIVE OIL.
ZEYTIN YAGHLI ENGHINAR.
Ingredients:
Plain Water ........................... 2 cupfuls.
Olive Oil....... 1/2 cupful (or more if desired).
Dry Onions .................. 15, small, skinned.
Artichokes ........................... 6, medium.
Salt and pepper, to taste.
Method:
In a suitable vessel put the water and the olive oil, also the small onions,
skinned but not cut, season to taste and boil until the onions are half done. To
this add the cleaned and trimmed artichokes and continue boiling until nearly
all the water is evaporated. Serve it hot or cold.
14. CANNED ARTICHOKE WITH OLIVE OIL.
KOUTOU ENGHINAR ZEYTIN YAGHLI.
Ingredients:
Artichokes ................................... 1 can.
Dry Onion .................... 10 to 12, very small.
Olive Oil ........ 1/4 cupful (or less, if desired).
Salt and pepper, to taste.
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